11
CARE AND CLEANING
BEFORE YOU CALL FOR SERVICE
Refer to the following checklist, you may prevent an unnecessary service call.
• The oven doesn’t work :
1. Check that the power cord is securely plugged in.
2. Check that the door is firmly closed.
3. Check that the cooking time is set.
4. Check for a blown circuit fuse or tripped main circuit breaker in your house.
• Sparking in the cavity;
1. Check utensils. Metal containers or dishes with metal trim should not be used.
2. Check that metal skewers or foil does not touch the interior walls.
If there is still a problem, contact the service station.
WEIGHT & MEASURE CONVERSION CHART
Ounces
Hundredths of a Pound
Tenths of a Pound
Grams
1-2
.06-.15
0.1
50
3-4
.16-.25
0.2
100
5-6
.26-.35
0.3
150
7
.36-.45
0.4
200
8-9
.46-.55
0.5
250
10-11
.56-.65
0.6
300
12-13
.66-.75
0.7
350
14
.76-.85
0.8
400
15-16
.86-.95
0.9
450
■
WEIGHT DEFROST AND COOK CONVERSION CHART
POUNDS(lb.)
GRAMS(g)
1
/
4
114
1
/
2
227
3
/
4
341
1
454
2
907
3
1361
4
1814
5
2268
6
2722
7
3175
8
3629
9
4082
10
4526
11
4990
■
POUNDS & OUNCES TO GRAMS
■
FLUID MEASUREMENTS
OUNCES(oz.)
GRAMS(g)
1
28
2
57
3
85
4
113
5
142
6
170
7
198
8
227
OUNCES(oz.)
GRAMS(g)
9
255
10
284
11
312
12
340
13
369
14
397
15
425
16
454
1 Cup
= 8 fluid ounces
= 240 ml.
1 Pint
= 16 fluid ounces
= 480 ml.
1 Quart
= 32 fluid ounces
= 960 ml.
1 Gallon
= 128 fluid ounces
= 3840 ml.
Although your oven is provided with safety features, it is important to observe the following:
1. It is important not to defeat or tamper with safety interlocks.
2. Do not place any object between the oven front face and the door or allow residue to accumulate on sealing surfaces. Wipe
the sealing area frequently with a mild detergent, rinse and dry. Never use abrasive powders or pads.
3. When opened, the door must not be subjected to strain, for example, a child hanging on an opened door or any load could
cause the oven to fall forward to cause injury and also damage to the door. Do not operate the oven if it is damaged, until it
has been repaired by a competent service technician. It is particularly important that the oven closes properly and that there
is no damage to the:
i) Door(bent)
ii) Hinges and Hookes(broken or loosened)
iii) Door seals and sealing surfaces.
4. The oven should not be adjusted or repaired by anyone except a properly competent service technician.
5. The oven should be cleaned regularly and any food deposits removed;
6. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life
of the appliance and possibly result in a hazardous situation.
